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mbjb
  • Member for 5 years, 2 months
  • Last seen more than a month ago
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24 Answers

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16 votes
Accepted

Iranian Sweet Dish consisting of Lamb Paste

13 votes

Why boiling water, then cold water for this shaobing recipe?

11 votes
Accepted

What is this clear liquid after braising?

8 votes

is this mold on my kimchi or yeast?

5 votes
Accepted

What's this salad of gray lumps in white dressing?

3 votes

Is it normal for parts of fresh ginger to be chewy?

3 votes

Can you use sundried anchovies for myeolchi yuksu (Korean anchovy broth)?

3 votes
Accepted

How can I revive dried out fudge?

3 votes
Accepted

What's a fast way to make Furikake from Katsobushi used in making dashi

2 votes

Can I add more cream to my thick and ready ganache?

2 votes
Accepted

What exactly is a boozy preserved egg and how are they made?

2 votes
Accepted

cooking canned veggies in a Korean clay pot?

2 votes

Failing at making "Fast Mozzarella"

2 votes

If I pan fry battered oysters, when do I add beer and wine?

2 votes

Can I make up for under-proving my bread dough during the first rise by doing an extra long second rise?

1 vote
Accepted

Can I start to cook on a cast iron pan while it's smoking?

1 vote
Accepted

Correct procedure to thaw frozen pizza dough?

1 vote
Accepted

How long can a bread dough containing eggs wait before going to the oven?

1 vote

Drying sweet potatoes sticks

0 votes
Accepted

What "paring knife" best sharpens a fruit Y peeler?

0 votes
Accepted

How Salt and Pepper, Minced Chili Garlic INTO frozen lobster meat? How get 椒鹽 into 龍蝦?

0 votes

Is this chicken fully cooked or raw?

0 votes

How long do I pre-heat a whole chicken for on the stove before placing it in the oven to roast?

-1 votes

How to clump store-bought granola?